Smoky Vegan Chili / Aromatični veganski čili

The weather has been nothing but doom and gloom lately. Not to mention the cold, yuck. Such miserable days call for a steaming bowl of something hearty and this chili is just the thing. If you already have a bunch of cooked beans on hand, it all comes together super quickly and you’ll be left with days worth of stash. Trust me – you’ll thank yourself later for having enough wisdom to cook up a larger batch. 🙂

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INGREDIENTS:

(Yields 6 servings / 0.93 EUR per serving / 5.57 EUR for all)

3 tbsp sunflower seed oil (0.04 EUR)

2 large onions (0.20 EUR)

6 garlic cloves (0.20 EUR)

2 chili peppers (0.20 EUR)

4 large carrots (0.40 EUR)

1 red bell pepper (0.20 EUR)

1 can diced tomatoes (0.67 EUR)

2 tbsp tomato paste (0.27 EUR)

1 cup red lentils (0.67 EUR)

4 cups precooked black beans (1.00 EUR)

1 block smoked tofu (1.00 EUR)

1 tsp garlic powder (0.01 EUR)

½ tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

2 tsp smoked paprika (0.13 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

2 tbsp dried parsley (0.13 EUR)

1 bay leaf (0.03 EUR)

4 cups vegetable broth (0.27 EUR)

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METHOD:

Wash, peel and finely dice all the veggies. Drain tofu and cut into cubes. Wash the lentils in a colander under running water. Drain and rinse the beans. Add oil to a big pot and saute onion on high heat for a few minutes until slightly translucent. Throw in fresh garlic, chili peppers, carrots and bell pepper, stir and cook for a few minutes to slightly caramelize. Add in all of the remaining ingredients and bring to a rolling boil.

As soon as the stew starts boiling, reduce heat to low and cook with a lid cracked open for 30 minutes. Stir occasionally and add in a splash of water if needed. Taste and adjust seasoning and serve warm. This dish reheats great and will keep refrigerated for up to five days.

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Zadnji su dani bili baš apokaliptični i grozno hladni, a takvo bezvezno vrijeme je kao stvoreno za neko vruće jelo na žlicu. Ovaj čili je zato došao k’o naručen. Ako već imate doma kuhanog graha, jelo ćete pripremiti za čas, a ostati će vam i nekoliko porcija za kasnije. Vjerujte mi, biti ćete sami sebi jako zahvalni što ste bili dovoljno mudri da se opskrbite većom zalihom. 🙂

SASTOJCI:

(Za 6 porcija / 7,09 kn po porciji / 42,51 kn za sve)

3 žlice suncokretovog ulja (0,30 kn)

2 velika luka (1,50 kn)

6 češnjeva češnjaka (1,50 kn)

2 čili papričice (1,50 kn)

4 velike mrkve (3,00 kn)

1 crvena paprika roga (1,50 kn)

1 konzerva sjeckanih pelata (5,00 kn)

2 žlice koncentrata od rajčice (2,00 kn)

1 šalica crvene leće (5,00 kn)

4 šalice kuhanog crnog graha (7,50 kn)

1 dimljeni tofu (7,50 kn)

1 žličica češnjaka u prahu (0,50 kn)

½ žličice soli (0,01 kn)

1 žličica svježe mljevenog crnog papra (0,50 kn)

2 žličice dimljene paprike (1,00 kn)

1 žlica slatke crvene paprike (1,00 kn)

2 žlice sušenog peršina (1,00 kn)

1 lovorov list (0,20 kn)

4 šalice povrtnog temeljca (2,00 kn)

PRIPREMA:

Operite, ogulite i fino nasjeckajte svo povrće. Ocijedite tofu i narežite ga na kockice. U mrežastoj cjediljci dobro isperite leću pod mlazom vode. Ocijedite i isperite grah. Dodajte ulje u veliki lonac, pa na jakoj vatri par minuta dinstajte luk dok ne bude staklast. Ubacite svježi češnjak, čili, mrkve i papriku rogu, promiješajte i kratko kuhajte dok se povrće ne karamelizira. Sada dodajte sve preostale sastojke i pustite da sve zavrije.

Čim čili zavrije smanjite vatru i krčkajte sa odškrinutim poklopcem 30 minuta. Povremeno promiješajte, a po potrebi dodajte još malo vode. Kušajte i prilagodite začine, pa poslužite toplo. Ovo se jelo super podgrijava, a u hladnjaku će držati do pet dana.

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Smoky Vegan Chili / Aromatični veganski čili

Autumn Harvest Buddha Bowl (Vegan) / Jesenska Buddha Bowl (veganska)

If you have internet access, then you’ve probably heard all about Buddha Bowls and have seen a decent number of them pop up on every social media platform. It took me a while to grasp what one should actually dump into a bowl to make it a Buddha Bowl, but the internet is mostly unanimous in that it’s generally a mix of grains, proteins and a plethora of veggies. Another useful criteria might also be to add in whichever leftovers you have in your fridge. But that’s just my opinion. And yes, of course that this is exactly what I decided to do. 😀 So the recipe below is more like a general concept on a healthy and fun meal.

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INGREDIENTS:

(Yields 4 servings / 1.95 EUR per serving / 7.78 EUR for all)

For roasted veggies:

2 beetroots (0.40 EUR)

1 red horn pepper (0.20 EUR)

1 large onion (0.10 EUR)

2 carrots (0.20 EUR)

8 Portobello mushrooms (0.53 EUR)

2-3 clusters of oyster mushrooms (1.00 EUR)

4 shiitake mushrooms (0.80 EUR)

4 tbsp olive oil (0.18 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.03 EUR)

For the bowl assembly:

4 cups precooked quinoa (2.13 EUR)

1 block smoked tofu (1.00 EUR)

1 cup sauerkraut (0.40 EUR)

4 tbsp pumpkin seed oil (0.27 EUR)

4 tbsp Sriracha (0.53 EUR)

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METHOD:

Preheat the oven to 200°C. Wash, peel and roughly chop all the veggies. Clean and chop up the mushrooms. Wrap the beets in aluminum foil with a teaspoon of water. Toss the mushrooms and remaining veggies with olive oil, salt and pepper, but be sure to keep the mushrooms separated from everything else as they cook faster. Roast the beets and the other remaining veggies for about 40 minutes and the mushrooms for about 20 minutes.

Once your veggies are done, assemble the Buddha Bowls. Top quinoa with roasted beets, pepper, onion and carrots, mushrooms, tofu and sauerkraut. Drizzle everything with pumpkin seed oil and Sriracha. Take the obligatory picture of your creation for your Instagram and dig in. I like this dish both hot and cold, so it’s a great option for meal prep.

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Ako imate Internet, onda ste sigurno već čuli za Buddha Bowls, a bome i vidjeli pošten broj istih kako iskaču na svim društvenim mrežama. Trebalo mi je nešto vremena da shvatim što sve treba natrpati u zdjelu kako bi ona postala Buddha Bowl, ali generalni konsenzus na Internetu je da je to miks žitarica, proteina i više vrsta povrća. Za mene bi također izvrstan i bitan kriterij bio da dodate sve ostatke koji vam se vuku po frižideru. A pogodili ste, upravo sam to i napravila. 😀 Stoga je niži recept zapravo više nekakav koncept zdravog i zabavnog obroka.

SASTOJCI:

(Za 4 porcije / 14,56 kn po porciji / 58,23 kn za sve)

Za pečeno povrće:

2 cikle (3,00 kn)

1 crvena paprika roga (1,50 kn)

1 veliki luk (0,75 kn)

2 mrkve (1,50 kn)

8 šampinjona (4,00 kn)

2-3 ‘grozda’ bukovača (7,50 kn)

4 shiitake (6,00 kn)

4 žlice maslinovog ulja (1,32 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,15 kn)

Za složiti Buddha Bowl:

4 šalice kuhane kvinoje (16,00 kn)

1 komad dimljenog tofua (7,50 kn)

1 šalica kiselog kupusa (3,00 kn)

4 žlice bućinog ulja (2,00 kn)

4 žlice Sriracha umaka (4,00 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Operite, ogulite i krupno narežite svo povrće i gljive. Cikle zamotajte u aluminijsku foliju sa žličicom vode. Gljive i preostalo povrće pomiješajte sa maslinovim uljem, solju i paprom, s time da gljive i povrće držite razdvojenima, pošto će se gljive brže skuhati. Ciklu i povrće pecite oko 40 minuta, a gljive 20 minuta.

Kada je sve gotovo, složite Buddha Bowls. Po kvinoji rasporedite pečenu ciklu, pečeno miješano povrće, gljive, tofu i kiseli kupus. Sve pokapajte sa bućinim uljem i Srirachom. Kliknite obligatornu fotku vaše kreacije za Instagram i navalite. Ovo je jelo super i hladno i toplo, tako da je odlična opcija za prirediti unaprijed i ponijeti na posao.

Autumn Harvest Buddha Bowl (Vegan) / Jesenska Buddha Bowl (veganska)

Crispy Tofu Stir-Fry (vegan) / Povrće iz woka sa hrskavim tofuom (vegansko)

This is another one of those recipes where I’ve been too lazy to cook an elaborate meal and just threw together a bunch of random things I had around the house. A bag of frozen mixed Asian veggies really came in handy here and saved me a bunch of peeling, slicing and dicing. Also, if you’re like me and recovering from a food coma which inevitably follows each and every holiday, this recipe is just for you as it’s loaded with veggies and healthy stuff. Plus, this dish is tasty and won’t feel like a punishment. 😀

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INGREDIENTS:

(Yields 4 servings / 0.93 EUR per serving / 3.37 EUR for all)

For the marinade:

3 tbsp soy sauce (0.20 EUR)

2 tbsp orange juice (0.07 EUR)

Good pinch of dried chili flakes (0.03 EUR)

For the stir-fry:

3 tbsp sunflower seed oil (0.04 EUR)

1 block of smoked extra firm tofu (1.00 EUR)

1 bag of frozen mixed Asian veggies (1.33 EUR)

4 garlic cloves (0.13 EUR)

Big handful of fresh spinach (0.67 EUR)

1 tsp toasted sesame oil (0.13 EUR)

2 tbsp sesame seeds (0.13 EUR)

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METHOD:

Whisk together the marinade ingredients. Dice the tofu (or go fancy as I did and cut into triangles) and mix with marinade. Allow to sit for at least 10 minutes, while your frozen veggies thaw a bit in a colander. If you’re not using extra firm tofu, you’ll want to press out excessive water before you dice and marinate it. For that I suggest wrapping tofu block in clean kitchen towels and pressing it down with a heavy pot for at least an hour.

While your tofu is marinating, mince garlic and wash and pat dry spinach. Place wok on high heat for 2-3 minutes to thoroughly heat up. Drain the tofu of marinade, but reserve all liquids for later on. Add oil to your hot wok and stir-fry tofu for about 5 minutes, until crispy and golden brown on all sides. Remove tofu from wok and set aside.

Dump the thawed veggie mix with minced garlic into the remaining oil in your wok and cook for about 5-10 minutes, until slightly caramelized. Add in the spinach and reserved marinade, stir and cook for a minute or two until spinach slightly wilts down. If you think there’s too much liquid in your wok, you can sprinkle a bit of corn starch over everything and give a good stir to thicken the situation. Return tofu to wok, drizzle with sesame oil and give a final stir. Serve immediately over a bed of rice and sprinkled with sesame seeds.

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Ovo je još jedan od onih recepata gdje sam bila prelijena za nakuhavanje kompliciranog obroka i jednostavno sam smutila neke random stvari koje smo već imali doma. Vrećica miješanog smrznutog azijskog povrća me je spasila od beskrajnog guljenja i sjeckanja. Također, ako ste kao ja i oporavljate se od krkanja koje neizbježno prati svake blagdane, ovaj recept je baš za vas jer je nakrcan sa povrćem i zdravim stvarima. A pošto je i ukusan, nećete se osjećati kao da ste u kazni. 😀

SASTOJCI:

(Za 4 porcije / 7,01 kn po porciji / 28,05 kn za sve)

Za marinadu:

3 žlice soja sosa (1,50 kn)

2 žlice soka od naranče (0,50 kn)

Dobar prstohvat sušenog čilija u pahuljicama (0,25 kn)

Za wok:

3 žlice suncokretovog ulja (0,30 kn)

1 kocka dimljenog ekstra čvrstog tofua (7,50 kn)

1 vrećica smrznutog azijskog povrća (10,00 kn)

4 češnja češnjaka (1,00 kn)

Veliki pregršt svježeg špinata (5,00 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

2 žlice sezama (1,00 kn)

PRIPREMA:

Pomiješajte sastojke za marinadu. Narežite tofu na kockice (ili budite fensi kao ja i narežite na trokutiće) i pomiješajte ga sa marinadom. Pustite da se paca desetak minuta, dok vam se smrznuto povrće malo odmrzne u cjediljci. Ako ne koristite ekstra čvrsti tofu, poželjno je da iz njega istisnete višak vode prije nego ga narežete i stavite marinirati. Moj je prijedlog da ga u tom slučaju umotate u papirnate ručnike i pritisnete teškim loncem na barem sat vremena.

Dok se tofu marinira usitnite češnjak i operite i krpom lagano posušite špinat. Stavite wok na jaku vatru na 2-3 minute da se dobro ugrije. Ocijedite tofu od marinade, ali svu tekućinu sačuvajte za kasnije. Dodajte ulje u vrući wok i popecite tofu dok ne bude hrskav i zlatno-smeđi, oko pet minuta. Maknite tofu iz woka i stavite na stranu.

Mix povrća i usitnjeni češnjak bacite na preostalo ulje u woku i kuhajte oko 5-10 minuta da se povrće lagano karamelizira. Dodajte špinat i marinadu koju ste sačuvali, promiješajte i kuhajte još koju minutu da špinat povene. Ako vam je u woku ostalo previše tekućine, možete po povrću posipati malo kukuruznog škroba i sve dobro promiješati da se zgusne. Vratite tofu u wok, pokapajte sezamovim uljem i za kraj još jednom izmiješajte. Poslužite odmah preko kuhane riže i posipano sa sezamom.

Crispy Tofu Stir-Fry (vegan) / Povrće iz woka sa hrskavim tofuom (vegansko)

Smoked Tofu Salad (vegan) / Salata sa dimljenim tofuom (veganska)

The weather is super hot and sticky today, so here’s another salad recipe for you that you can quickly whip up without hovering over the stove.

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INGREDIENTS:

(Yields 2 large servings / 1.66 EUR per serving / 3.32 EUR for all)

For the dressing:

Small piece of fresh ginger, grated (0.01 EUR)

1 garlic clove, minced (0.03 EUR)

2 tbsp soy sauce (0.07 EUR)

1 tbsp sunflower seed oil (0.01 EUR)

2 tbsp lemon juice (0.27 EUR)

1 tsp toasted sesame oil (0.07 EUR)

1 tbsp water (–)

Pinch of dried red pepper flakes (0.02 EUR)

2 tbsp sesame seeds (0.07 EUR)

For the salad:

1 small carrot (0.07 EUR)

½ small onion (0.03 EUR)

1 block of smoked tofu (1.00 EUR)

Big handful of lettuce (0.67 EUR)

1 cup of bean sprouts (1.00 EUR)

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METHOD:

First assemble the dressing so the flavors have time to mingle by whisking all of the ingredients in a jar and setting aside. Peel and shred carrot into strips by using a veggie peeler. Peel and slice thinly the onion and cube tofu. Wash and pat-dry the lettuce, then chop or rip into smaller chunks. Toss carrot, onion, tofu, lettuce and bean sprouts together in a large bowl and drizzle prepared dressing over everything and serve immediately.

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Pošto je vrijeme danas turbo vruće i ljepljivo, evo vam još jedan brzinski recept za salatu takod a ne morate bedinjati kraj vrućeg štednjaka.

SASTOJCI:

(Za 2 velike porcije / 12,43 kn po porciji / 24,85 kn za sve)

Za dresing:

Mali komadić svježeg đumbira, nariban (0,10 kn)

1 češanj češnjaka, sitno nasjeckan (0,25 kn)

2 žlice soja sosa (0,50 kn)

1 žlica suncokretovog ulja (0,10 kn)

2 žlice soka od limuna (2,00 kn)

1 žličica tostiranog sezamovog ulja (0,50 kn)

1 žlica vode (–)

Prstohvat sušenog chilija u pahuljicama (0,15 kn)

2 žlice sjemenki sezama (0,50 kn)

Za salatu:

1 manja mrkva (0,50 kn)

½ manjeg luka (0,25 kn)

1 dimljeni tofu (7,50 kn)

Veliki pregršt zelene salate (5,00 kn)

1 šalica grahovih klica (7,50 kn)

PRIPREMA:

Prvo pripremite dresing tako da se svi okusi malo prominglaju. U staklenci dobro promiješajte sve sastojke i stavite na stranu. Ogulite i sa ljuštilicom za krumpir narežite mrkvu na trake. Ogulite i tanko narežite luk, a tofu narežite na kocke. Operite i malo posušite salatu, pa ju natrgajte ili narežite na manje komade. Pomiješajte mrkvu, luk, tofu, salatu i klice u velikoj zdjeli, sve pokapajte pripremljenim dresingom i poslužite odmah.

Smoked Tofu Salad (vegan) / Salata sa dimljenim tofuom (veganska)